Relationship in Oxidation between Eicosapentaenoic Acid and Docosahexaenoic Acid in Microencapsulated Isada Krill Oil

被引：0
|
作者：
Takashige, Shisei [1 ]
Yoshii, Hidefumi [2 ]
Adachi, Shuji [3 ]
机构：
[1] Applied Bioresource Science Department, The United Graduate School of Agricultural Sciences, Ehime University, 3-5-7 Tarumi, Ehime, Matsuyama,790-8566, Japan
[2] Department of Food Science and Nutrition, Faculty of Agriculture, Setsunan University, 45-1 Nagaotouge-cho, Osaka, Hirakata,573-0101, Japan
[3] Department of Agriculture and Food Technology, Faculty of Bioenvironmental Sciences, Kyoto University of Advanced Science, 1-1 Nanjyo-Ohtani, Sogabe-cho, Kyoto, Kameoka,621-8555, Japan
来源：
Japan Journal of Food Engineering | 2022年 / 23卷 / 04期
关键词：
All Open Access; Gold;
D O I：
10.11301/jsfe.22619
中图分类号：
学科分类号：
摘要：
11
引用
收藏
页码：149 / 152
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